Cherry Berry Chia Jam

This Cherry Berry Chia Seed Jam is a simple way to enjoy homemade fruit jam without the gelatin. You just need fruit and chia seeds!

Cherry Berry Chia Jam

I’ve been itching for chia seed week to start, pretty much since the Tropical Chia Parfait from a hot minute ago. Because if Chia Pets were the entertainment of childhood, then the ultra-absorbent ability for chia seeds to thicken anything is the entertainment of present day Sarah. Oh and also sprouting chia seeds. Coming home from work and seeing a new micro-forest of chia babies. That too. I’m not difficult to entertain.

So unsurprisingly, this Cherry Berry Chia Jam made for one party-starting Saturday evening. I took two routes, a cooked route and a raw route. The raw route actually came first because, well, that’s less steps between now and jam. But I was curious how a cooked fruit jam would compare. And they actually were pretty different in taste.

Cherry Berry Chia Jam

The raw tasted just like strawberries + cherries, fresh and fruity with an insy bit of sour. I ran the fruit through a food processor for the raw version, which made for a less chunky jam. The google machine tells me that this makes it a jelly. Whatever.

The cooked jam had a deeper, sweeter flavor, closer to the flavors you might get in a baked fruit pie. Cooking also broke down the fruits to where they were just mushy enough to not need a run through the food processor and just chunky enough to have some tasty fruit chunks intact.

Cherry Berry Chia JamCherry Berry Chia JamCherry Berry Chia JamCherry Berry Chia Jam

The winner? Cooked. But it’s still good raw if you don’t have time or are on the raw diet or don’t have electricity or whatever. PS: Does anyone know how to pit cherries? In a manner that doesn’t leave your countertop looking like a cherry murder crime scene?

Cherry Berry Chia Jam

This Cherry Berry Chia Seed Jam is a simple way to enjoy homemade fruit jam without the gelatin. You just need fruit and chia seeds!

Course Dips, Sauces, and Salsas
Diet Dairy-Free, Gluten-Free, Paleo, Raw, Vegan, Vegetarian
Occasion 4th of July, Christmas, Easter, Thanksgiving, Valentine's Day
Time 15 minutes or less
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 16 tablespoons
Calories 19 kcal
Author Live Eat Learn

Ingredients

  • ½ cup pitted and halved cherries
  • ½ cup hulled and roughly chopped strawberries
  • 1 Tbsp honey or sugar to taste
  • ½ tsp lemon juice
  • 2 Tbsp chia seeds

Instructions

Cooked

  1. Mix together fruit and honey then cook in a small stockpot over medium heat for about 10 minutes, mashing with a fork or spoon to break down the fruits into a juicy mush.
  2. Remove from heat and allow to cool slightly, then mix in lemon juice and chia seeds. Stir well.
  3. Set in fridge and allow the mixture to thicken.
  4. Store in an airtight container or preserve it!

Raw

  1. Place fruit and honey in a food processor and pulse until you reach a smooth (but still with a few chunks of fruit) consistency.
  2. Stir in lemon juice and chia seeds, then follow steps 3 and 4 above.
Nutrition Facts
Cherry Berry Chia Jam
Amount Per Serving (2 Tbsp)
Calories 19 Calories from Fat 6
% Daily Value*
Total Fat 0.7g 1%
Total Carbohydrates 3.9g 1%
Protein 0.5g 1%
* Percent Daily Values are based on a 2000 calorie diet.

Helpful products for this Chia Seed Jam


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Comments (11)

  1. Mama Bond says:

    Bring your mama some of this for Christmas.

    1. Sarah says:

      How’s about I just make my Mama some for Christmas?

  2. This looks great! Would definitely have to make some of these! 😀
    – Regine

    1. Sarah says:

      Thanks Regine! Let me know how it goes 🙂

  3. GW says:

    This is so easy and is pretty sweet with just one TBL spoon of sugar.

  4. Ginn says:

    Have you tried to use a cherry pitter??

    1. Sarah says:

      Ya know, I haven’t. Have you? Is it worth investing in? Pitting them by hand was SUCH a mess!

  5. Susan D Mrenna says:

    Please do not preserve jams made with chia. They are great for fridge or freezer 🙂

    https://www.thespruce.com/chia-james-not-safe-for-canning-1327440

    1. Sarah says:

      That’s great to know. Thanks for sharing, Susan! 😀

  6. Ken Reavley says:

    May be a dumb question but what type of cherries did you use?

    1. Sarah says:

      No dumb questions! I just used sweet cherries (to give the option not to have to cook them), but you could use any kind (including frozen)

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